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Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family.

Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as:

Beef and potato stew

Chicken pot pie

Vegetable lasagna

Zucchini and red pepper fritters

Dried tomato and basil polenta

Mushroom, herb and white wine sauce

Strawberry rhubarb tarts.

These recipes appeal to a wide array of tastes, feature contemporary ingredients such as whole grains and work equally well in a home kitchen, on an RV, on a boat or at a campsite. Recommendations for buying a dehydrator and storing dehydrated foods are also included.

Easy-to-follow instructions with specific time guidelines and best practices and the latest data on food safety make this the ideal dehydrating guidebook and cookbook.

Jennifer MacKenzie is a professional home economist specializing in recipe development and testing.

Jay Nutt is a chef and owns a gourmet food store.

Don Mercer is a professional engineer and associate professor in the Department of Food Science at the University of Guelph, Canada.

To have proper knowledge when beginning to use the new dehydrator and not waste any food experimenting.purplelady62 on Mar 27, 2015

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